Mom's Chocolate Marshmallow Fudge

This chocolate marshmallow fudge is the old-school version with no shortcuts. Sugar, butter, and evaporated milk get cooked to the soft-ball stage (234F / 112C), and the marshmallow cream and chocolate fold in off the heat to set up into the dense, smooth squares your grandmother probably made at Christmas.

The marshmallow cream is the smart-cook addition that prevents the dreaded grainy fudge. Marshmallow cream is essentially whipped sugar syrup, and stirring it in interrupts the sugar crystallization that turns failed fudge into sandy, gritty squares. This is the trick that gives Fantasy Fudge its silky bite.

A candy thermometer is the move here. The soft-ball test (drop a bit into cold water and roll between fingers) works, but a digital thermometer hits 234F dead-on every time and removes the guesswork.

Pro Tips

• Stir constantly while the sugar mixture cooks. Scorched milk on the bottom of the pan ruins the whole batch with a burnt taste.
• Don’t stir aggressively after adding the chocolate and marshmallow off the heat. Gentle folding keeps the texture smooth; vigorous stirring breaks the structure and forces crystallization.
• Use a heavy-bottomed saucepan. Thin pots create hot spots that scorch the sugar before the rest of the mix reaches temperature.
• Cut into small squares. This fudge is rich, and a 1-inch square is plenty per serving.

Variations

• Add 1 cup of chopped walnuts or pecans when folding in the chocolate. The recipe specifically suggests this option.
• Stir in a teaspoon of peppermint extract for a holiday peppermint fudge.
• Sprinkle flaky sea salt on top before refrigerating for a salted-chocolate finish.